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Tuna Salad

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Pasta salad always reminds me of summer. Every BBQ, every picnic, every pot-luck; it just isn’t right without some sort of pasta salad. The summer I first got saved my church had a pot-luck every week before the mid-week service. We’d meet in a park, they would have the huge grill out there, tons of meat cooking. It was sweet fellowship, and awesome witnessing. Those times were such a blessing to me. Every week I’d make a HUGE batch of this tuna salad. My pastor hated tuna. haha. I made it into the sermon a couple of time I think!

Even though Pastor Chik wasn’t much of a fan, tuna salad is one of my favorites. It is fast and easy to throw together, and is always a crowd-pleaser. This is my favorite recipe for tuna salad. Maybe spring is treating you a little better than it is treating us here in Michigan this year, and you have a BBQ or potluck coming up you can take this to.

Start by boiling your pasta to al-dente. I prefer to use small shells or macaroni, but you can use almost any kind of small pasta. Just pick your favorite.

While the pasta is boiling, mix together your sauce.

Tuna Salad from

Mix the tuna, onion, mayo, mustard, garlic powder, salt, pepper, seasoning salt, onion powder, & pickles in a bowl.
Tuna Salad from
When the pasta is done, rinse until cooled completely under cold water. Drain well, and toss with the sauce mixture.


Next add in your frozen peas & shredded cheddar. Adding the peas in while still frozen helps chill the whole dish, and can help keep it cooler for transport. The dish will be ready to eat in 20 minutes.
Tuna Salad from

Tuna Salad

Tuna Salad

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

Easy side dish for all of your summer get-togethers! This homemade tuna salad recipe is full of pasta, albacore tuna, pickles, and one of my favorite pasta salad sauces, ever!


  • 2 cups pasta
  • 1 cup mayo
  • 2 TBSP mustard
  • 3-4 TBSP onion, finely diced
  • 1 tsp garlic
  • 1/2 tsp garlic salt
  • 1 tsp parsley
  • 1/4 tsp onion powder
  • 1/4 tsp seasoned salt
  • shake pepper
  • 1 5-6 oz can chunk white albacore tuna in water
  • 1 cup peas, frozen
  • 1 cup shredded cheddar
  • 1/2 cup chopped dill pickles
  • 1/2 cup hard boiled egg, optional, diced


  1. Boil noodles until al dente. Drain and rinse in cold water.
  2. Mix together the mayo, mustard, onion, garlic, garlic salt, parsley, onion powder, salt, and pepper. Stir until combined.
  3. Mix the tuna, noodles, and sauce together, then add frozen peas, cheese, and pickles. Stir and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 307 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 54mg Sodium: 512mg Carbohydrates: 19g Fiber: 2g Sugar: 10g Protein: 13g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Sunday 2nd of March 2014

How much tuna?


Monday 3rd of March 2014

SO sorry about that Jan! The recipe has been revised. Can't believe I forgot to list the TUNA part of tuna salad?!?